Mini Shortbreads
These are the sweetest, butteriest mini shortbread cookies that make the perfect addition to any dessert. Switch up the cookie cutters for any occasion.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 3 dozen 1x
- Category: Cookies
- Method: Baking
- Cuisine: British
Ingredients
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- 1/2 cup unsalted butter, at room temperature
- 1/4 cup icing sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 3/4 cup all-purpose flour
- large crystal sugar for sprinkling on cookies (optional)
Instructions
- In a mixer cream together butter and icing sugar. Add vanilla, and salt, mix to combine.
- Then add cornstarch and mix until smooth. Next add flour and continue to mix until combine.
- Shape dough into a disc and cover in plastic. Place dough in the fridge to firm up, approx. 20-30 minutes.
- Preheat oven to 300ËšF. Line a baking sheet with parchment paper and set aside.
- Roll out the dough onto a lightly floured work surface approx. 1/4 inch think. Using a cookie cutter cut out leaves and place on prepared baking sheet (approx. 1 inch apart).
- Sprinkle cookies with large crystal sugar and bake for 20-30 minutes or until the bottoms are browned. Note: baking time varies depending on the size and thickness of your cookies, so watch carefully.
Nutrition
- Serving Size: 1 cookie
- Calories: 39
- Sugar: 0.8g
- Sodium: 34mg
- Fat: 2.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3.6g
- Fiber: 0.1g
- Protein: 0.3g
- Cholesterol: 7mg